It’s important to allow space in our diets for the occasional sweet treat

No-nonsense nutritionist Rob Hobson reveals how to keep it just sweet enough, writes Abi Jackson.

THERE was a time when Saturdays meant a trip to the corner shop to spend your pocket money on as many sweets as you could fit into a pick ’n’ mix bag.

“It was also commonplace to have a well-stocked biscuit tin in the kitchen,” says Rob Hobson, author of The Detox Kitchen Bible.